Add the dressing to the rice (and don't forget to smile like cutie pie Jeana!).

Drain two cans of tuna, add mayo and combine.

Using a bamboo sushi roller, use a single piece of nori as your base. Thinly spread with a layer of rice, leaving 1/2" on the top and bottom with no rice.

Add the sesame leaves.

And the pickled radish.

Next, add a healthy helping of tuna.

And the carrots.

And the cucumber, crab and spinach.

Start rolling.

Roll away from you and hold tightly.

Slice into 1/2" pieces.

To keep the knife clean wipe it with a damp towel in between slices.

Enjoy!! (no sauce required - this kimbap is packed with flavor).

Cooking with Jeana Sohn: Kimbap

03/24/2014

One of my favorite dishes to order when I eat lunch at the Korean spa is Kimbap, a seaweed-wrapped rice roll . It’s as light and clean as it is flavorful and Jeana Sohn promised she would teach me how to make it. The version I eat at the spa is filled with ground beef and veggies but Jeana suggested we swap the beef for a combo of tuna and crab. We also made a version with Kimchi, which was awesome. You can totally experiment with this dish – just think of this recipe as a guide. Oh and you’ll need one of these. This is a perfect lunch. And it’s easy! And many thanks to JS for agreeing to spend a few hours showing me the ropes. Next up on “Cooking with JS” – Kimchi Fried Rice.

-Bring a large pot of water to a boil. Add spinach and flash cook for 7-8 seconds. Put in cold water to stop the cooking and squeeze dry.

-Add a healthy sprinkling of salt to the cucumber and let sit for ten minutes. Then squeeze the cucumber with a paper towel to absorb as much moisture as you can (Jeana says all ingredients need to be super dry!).

-Add a drizzle of olive oil to a pan that is set over medium heat. Sauté the julienned carrot with a little salt and pepper until slightly golden.

-Make the dressing for the rice by combining the vinegar, sugar, salt and sesame oil. Once the rice is cool, add the dressing and mix to coat.

-Combine tuna with mayo.

Once everything is prepped you are ready to assemble: Using a bamboo sushi roller, use a single piece of nori as your base. Thinly spread with a layer of rice, leaving 1/2″ on the bottom and top with no rice. Add the rest of your ingredients on the top 1/4 of the piece of nori: sesame leaves, radish, tuna, carrots, spinach, cucumbers and crab. Roll towards the bottom of the bamboo mat and use a little water to seal. Slice into 1/2″ pieces and serve!